From the kitchen
Potato Milk Snickerdoodles
Soft, chewy cinnamon sugar cookies using potato milk for binding and a tender crumb.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Softened Butter
- 1 1/2 cups Sugar
- 2 tbsp Potato Milk
- 1 large Egg
- 1 tsp Vanilla Extract
- 3 tbsp Sugar and 2 tsp Cinnamon, for rolling
Method
- Preheat oven to 375°F and line a baking sheet with parchment.
- Whisk the flour, baking soda, and salt together.
- Cream the butter and sugar together, then mix in the potato milk, egg, and vanilla.
- Fold the dry ingredients into the wet just until a soft dough forms.
- Roll into balls, coat in the cinnamon sugar, and bake 9 to 11 minutes until the edges are just set.
Kitchen note
Potato milk's neutral flavor means these taste like a classic snickerdoodle through and through, with nothing about the milk itself coming through in the final bite.
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